Cider-Glazed Brussels Sprouts
Updated Nov. 14, 2023
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds brussels sprouts, trimmed and halved, quartered if very large
- 3tablespoons olive oil
- 1½teaspoons kosher salt
- 1teaspoon black pepper
- 2tablespoons unsalted butter
- ½cup finely chopped shallots (about 2 medium shallots)
- 2cups apple cider
- 3tablespoons apple cider vinegar
- 1½teaspoons Dijon mustard
Nutritional analysis per serving (6 servings)
210 calories; 11 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 7 grams dietary fiber; 12 grams sugars; 6 grams protein; 528 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 400 degrees. Place the brussels sprouts on a sheet pan. Drizzle with the olive oil and sprinkle with ¾ teaspoon salt and ½ teaspoon pepper. Toss well and roast for 25 to 35 minutes, tossing a few times throughout, until evenly browned and tender.
- Step 2
Meanwhile, heat the butter in a medium skillet over medium-low. Add the shallots and cook for 6 to 8 minutes, until tender and starting to brown. In a medium-small bowl or glass measuring cup, combine the cider, cider vinegar, mustard, ¾ teaspoon salt and ½ teaspoon pepper and whisk until smooth. Add this mixture to the shallots and bring to a boil.
- Step 3
Cook over medium heat for 15 to 20 minutes, until reduced to about ¾ cup and thickened. (The glaze will continue to thicken as it cools.) Set aside until ready to use.
- Step 4
Pour glaze over the roasted brussels sprouts on the sheet pan, toss and serve.
- If making the glaze ahead, store covered in the refrigerator and reheat gently before using. You may need to thin it with a splash of water or stock.
Private Notes
Comments
This may seem like a hassle but I’ve found taking the time to arrange the sprouts cut side down on the baking sheet, while adding 2-3 minutes to the prep time, pays dividends in evenly brown crispy sprouts. I scrape them up and re-salt about 2/3rds of the way through.
We tossed in a small handful of golden raisins at the end. Just lung enough to plump them. Next time we plan to add some slivered almonds. We love the recipe.
I found the glaze to be too much for the amount of Brussels sprouts. I liked the flavor a lot, but I might make half as much glaze next time, or double the amount of Brussels sprouts. Otherwise, it’s delicious.
This was so incredibly delectable I groaned with joy every time I took a bite. It's worth the windy night you'll have later.
Toss the finished sprouts with crispy crumbled bacon. The smoky saltiness compliments the glaze. It was a hit with even the guests who don’t like Brussels sprouts.
This was delicious! Modifications: I used the air fryer, I tossed in a little handful of dried sour cherries and some dried orange peel, I didn't have apple cider vinegar so I used muscat, and the only mustard I had was blackcurrant dijon. Next time, I will toss some toasted walnuts on top for some extra crunch.